Raw Carrot Cake
2 cups oat flour
2 cups blanched almond flour
pinch sea salt
Cinnamon (as much as you like)
1/2 cup granulated golden coconut sugar (I like the Big Tree brand)
1/2 cup unsweetened applesauce
1 cup carrot pulp (I juiced)
1/2 cup pure maple syrup, and honey
1tsp vanilla extract
1 tbsp ginger juice
1/2 coconut cream (I make it from coconut meat from fresh coconuts)
In a large mixing bowl, combine flours, cinnamon, sea salt, golden coconut sugar and mix well. Add in the applesauce, and carrot pulp, ginger, vanilla, maple syrup, and honey, mix well.
For a more soft and fudgy carrot cake bar, add coconut cream, until a relatively thick batter is formed. For a firm and chewy bar, add coconut cream only if needed to desired thickness. Transfer to a glass baking dish and press firmly in place.
Freeze for at least 10 minutes, or until firm. Once firm, add frosting, and freeze for another 30 minutes to firm up before slicing.
To make frosting
Meat from 2-3 large coconuts
1 cup soaked cashews
Juice from 1 lime, or a drop or two of lime essential oil (food grade)
Maple syrup (your choice of how sweet you want it)
Water (maybe?) Not too much... Combine all ingredients and mix well until a thick frosting is formed. Refrigerate further for 10-15 minutes, for frosting to firm up.
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Inspired by @thebigmansworld